Introduction to

HACCP 2020

Dr. CK Lim
17 December 2021
Virtual Training
Virtual classroom etiquette
Before we begin…

Whiteboards Documents Polls Breakout Annotation Chat

rooms
Programs
1. Introduction
2. Objectives
3. Scope
4. Use : - General
- Roles of Competent Authorities, Food Business Operators, and Consumers
5. General Principles
- Management Commitment to Food Safety
6. Definitions
7. Chapter 1 which describes Good Hygiene Practices
8. Chapter 2 which describes HACCP and guidelines for its application
9. Annex 1 which provides a comparison of control measures applied as GHPs & CCPs.
10. Diagram 1 – Logic Sequence for Application of HACCP
11. Diagram 2 – Example of Hazard Analysis worksheet
12. Summary
13. Q&A

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 Objective of this course

To know the changes &

Requirements of HACCP
year 2003 to HACCP year
2020

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1. Introduction

o The Codex Alimentarius, or “Food Code” is

a collection of standards, guidelines and
codes of practice adopted by the Codex
Alimentarius Commission.
o The Commission was established by FAO
and WHO to protect consumer health and
promote fair practices in food trade.

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1. Introduction - Background

1969 - GENERAL PRINCIPLES OF FOOD HYGIENE CXC 1-1969

1997 - 1st edition

2003- 2nd edition

2020- 3rd edition (25 September 2020)

2021- Editorial corrections

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 1.1 Definitions
Codex Alimentarius" is Latin and means "food code”

Competent Authority,
-The government authority or official body authorized by
the government that is responsible for the setting of
regulatory food safety requirements and/or for the
organization of official controlsincluding enforcement

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 Allergen cross-contact: the unintentional
incorporation of an allergenic food, or ingredient,
into another food that is not intended to contain
that allergenic food or ingredient.

Disinfection: Reduction by means of biological or

chemical agents and/or physical methods in the
number ofviable microorganisms on surfaces, in
water or air to a level that does not compromise
food safety and/or suitability

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 Validation of control measures: Obtaining evidence
that a control measure or combination of control
measures, if properly implemented, is capable of
controlling the hazard to a specified outcome.

Verification: The application of methods, procedures,

tests and other evaluations, in addition to monitoring,
to determine whether a control measure is or has been
operating as intended.

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 FBO - A food business operator

-is defined as any undertaking, whether private or public,

for profit or not, carrying out any of the activities related to
any stage of manufacture, processing, packaging, storage,
transportation, distribution of food, imports and including
food services, sale of food or food ingredients.

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 Food business operator (FBO):

The entity responsible for operating a

business at any step in the food chain

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 Roles & interaction of FBO that affect food safety

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 JEMRA- Joint FAO/WHO Expert Meeting on
Microbiological Risk Assessment (JEMRA) began in 2000

The purpose of JEMRA is to provide scientific advice on

microbiological hazards including expert advice on risk
management options that are aimed at improving food
safety.
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2. HACCP 2020 - Objectives

The aim to:

• provide principles and guidance on the application of

GHPs applicable throughout the food chain to provide food

that is safe and suitable for consumption;
• provide guidance on the application of HACCP principles;

• clarify the relationship between GHPs and HACCP; and

• provide the basis on which sector and product-specific

codes of practice can be established

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 1. CHANGES IN STANDARD STRUCTURE
The standard has been restructured with 2 main parts:

1.1 Good practice hygiene

1.2 HACCP principles.

The structure of good hygiene practice has been

rearranged, adding a general principle

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 2. GENERAL PRINCIPLES
The general principles section added to better clarify the
requirements for controlling food safety hazards must be based on
science, control measures must be validated scientifically
The food safety control system must be periodically verified,
reviewed and taken corrective actions as necessary
Ensure effective communication between stakeholders and
interested parties throughout the food supply chain

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 3. COMMITMENT OF MANAGEMENT AND FOOD
SAFETY CULTURE

To ensure the success of the food safety

management system, the commitment of
leaders in establishing and maintaining a food
safety culture in the organization has been
added in HACCP Codex 2020

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 - Responsibilities and authorities must be communicated
inside the organization
- Communication
- Resource supply
- Training to staff
- Legal requirements compliance
- Continuously improvement

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 Training
There is enhanced guidance for training to
ensure that personnel have competence
appropriate to the operations they are to
perform.

RATIONALE: Training is fundamentally important

to any food hygiene system and the competence
of personnel

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Training programmes to be considered as appropriate to a person’s duties:

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 Personnel have direct customer interaction
is a factor in training.

To convey certain information about

products (such as allergens) to customers.

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 4. CONTROL OF ALLERGENS

HACCP Codex 2020 adds to the hazard and requires control

of allergens in addition to physical, chemical, and biological
hazards. Requirements on allergens management are
referred to “Code of Practice on Food Allergen Management
for Food Business Operators (CXC 334-2020).

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 4. CONTROL OF ALLERGENS…CONTINUE

• Identification of allergens in raw materials

• Cross-contamination control (storage, cleaning, swab test, ...)
• Allergens awareness training
• Labeling and provide allergen information to customers and
consumers

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 GHPs alone is sufficient to manage some or all of the hazards
associated with the operation through control of their sources, e.g.

•Control of water quality – minimizes the presence of many

potential hazards (e.g. biological, chemical, physical);

•Control of faecal contamination – minimizes the potential for

contamination with many foodborne pathogens such as
Salmonella, Campylobacter, Yersinia, pathogenic strains of E.coli;

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Workshop

Form a team of 4-5 pax. Choose your leader

( If on-line training, it will be an individual exercise )

Topic : How do you apply GHP in controlling the

pathogens to prevent cross contamination to food?

Time : 10 minutes

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 E.Coli Pathogen & its impact to health

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Salmonella & one potential source- egg

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GHPs (examples)

• Control of food handler practices and hygiene – prevents

many potential communicable diseases that could be
foodborne; and
• Control of food contact surfaces by cleaning – removes
bacterial contaminants, including foodborne pathogens,
and allergens.

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3. Scope of HACCP 2020

a)It provides a framework of general principles for producing safe

and suitable food for consumption.

b) IIt outlines hygiene and food safety controls to be implemented

in production (including primary production), processing,
manufacturing, preparation, packaging, storage, distribution,
retail, food service operation and transport of food, and where
appropriate, specific food safety control measures at certain steps
throughout the food chain

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4. Use

4.1 General

It is intended for use by FBOs (including primary producers,

importers, manufacturers/processors, food
warehouse/logistics operators, food service operators,
retailers and traders) and competent authorities ( Food
supply chain)

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 4.2. a. Roles of Competent Authorities

• Are responsible for deciding how these general

principles are best applied throughlegislation,
regulation or guidance to:
• protect consumers from illness, injury, or death caused by
consumption of food;
• ensure FBOs implement an effective control system so
that food is safe and suitable for consumption;

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 4.2a. Roles of Competent Authorities…continue

• maintain confidence in domestically and internationally

traded food; and
• provide information that effectively communicates the

principles of food hygiene to food business operators and

consumers.

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 4.2. b. FBOs should :

• develop, implement and verify processes that provide

food that is safe and suitable for its intended use;
• ensure personnel are competent;
• build a positive food safety culture;
• maintain confidence in domestically and internationally
traded food; and

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 4.2.b. FBOs should (continue)

• ensure that consumers have clear and easily understood

information to enable them to identify the presence of
food allergens
• Protect their food from contamination.

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 4.2.c.Consumers should :

• play their role by following relevant guidance

and instructions for food handling, preparation,
and storage and applying appropriate food
hygiene measures.

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CHAPTER ONE

Good Hygiene Practices

SECTION 1: INTRODUCTION AND CONTROL OF FOOD HAZARDS

GHP:

This manages many sources of food hazards which could

contaminate food products, e.g. persons who handle food at
harvest, during manufacturing, and during preparation; raw
materials and other ingredients purchased from suppliers;
cleaning and maintaining the work environment; storage and
display;

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SECTION 2: PRIMARY PRODUCTION

SECTION 3: ESTABLISHMENT - DESIGN OF FACILITIES AND EQUIPMENT

SECTION 4: TRAINING AND COMPETENCE
SECTION 5: ESTABLISHMENT MAINTENANCE, CLEANING AND
DISINFECTION, AND PEST CONTROL
SECTION 6: PERSONAL HYGIENE
SECTION 7: CONTROL OF OPERATION
SECTION 8: PRODUCT INFORMATION AND CONSUMER AWARENESS
SECTION 9: TRANSPORTATION

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CHAPTER TWO

HAZARD ANALYSIS AND

CRITICAL CONTROL POINT
(HACCP) SYSTEM AND
GUIDELINES FOR
ITSAPPLICATION
 SECTION 1: PRINCIPLES OF THE HACCP SYSTEM
The HACCP system is designed, validated and implemented in accordance with the following seven principles:
PRINCIPLE 1
Conduct a hazard analysis and identify control measures.
PRINCIPLE 2
Determine the Critical Control Points (CCPs).
PRINCIPLE 3
Establish validated critical limits.
PRINCIPLE 4
Establish a system to monitor control of CCPs.
PRINCIPLE 5
Establish the corrective actions to be taken when monitoring indicates a deviation from a critical limit at a CCP has
occurred.
PRINCIPLE 6
Validate the HACCP plan and then establish procedures for verification to confirm that the HACCP system is working as
intended.
PRINCIPLE 7
Establish documentation concerning all procedures and records appropriate to these principles and their application.
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 SECTION 2: GENERAL GUIDELINES FOR THE
APPLICATION OF THE HACCP SYSTEM

SECTION 3: APPLICATION

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 Key Changes in HACCP 2020 and
the new Structure are Highlighted
in “RED” the Table Below:

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 HACCP 2020 contents

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 Key Changes in HACCP 2020

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Key Changes in HACCP 2020

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 Key Changes in HACCP 2020

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 Key Changes in HACCP 2020

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 Allergens in Food

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 Workshop

Form a team of 4-5 pax. Choose your leader

(If on-line training, it will be an individual exercise )

Topic : How does your organization is able to control

the allergens to prevent cross contamination?

Time : 10 minutes

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 Workshop

Individual exercise

Topic : If the allergens are parts of the ingredients of product

design/formulation, are the controls of allergens still
applicable?

If No : why………………………………………………
If yes : why……………………………………………..

Time : 5 minutes
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LRQA

Workshop

Form a team of 4-5 pax. Choose your leader

(If on-line training, it will be an individual exercise )

Topic : How do you validate the control measures GHP &

CCP effectiveness for pathogens?

Time : 10 minutes

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 5. PREPARATION STEPS AND 7 HACCP PRINCIPLES

- 5 steps of preparation for HACCP are described in

more detail. For example, the flow diagram requires
more detail than HACCP Codex 2003.
- Significant hazard definition and CCP identification
only apply to significant hazards.

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 5. PREPARATION STEPS AND 7 HACCP PRINCIPLES
(CONTINUE)

- The decision tree diagram is no longer the only

option when defining CCP, can use a different
approach to identify CCP

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 Changes in Section 7: Control of Operation
Control of operation is achieved by having an appropriate food
hygiene system in place. In section 7 there is new guidance for:
7.1 Description of products and processes
7.1.1 Product description
7.1.2 Process description
7.1.3 Consideration of the effectiveness of GHPs – When such
increased attention on GHPs is insufficient to ensure food
safety, it will be necessary to implement a HACCP system
(Chapter 2).
7.1.4 Monitoring and corrective action

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 Changes in Section 7: Control of Operation…continue
7.1.5 Verification
7.2 Key aspects of GHPs – Some key aspects of GHPs such as those
described in Sections 7.2.1. and 7.2.2, could be considered as
control measures applied at CCPs in the HACCP system.
7.2.5 Physical contamination
7.2.6 Chemical contamination
7.2.7 Allergen Management
CODEX 2020 states Systems for Allergen Awareness
Control/Management should be in place including controls to
prevent cross-contact

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 Lot Identification & Traceability

The requirement for a traceability/product tracing

system has been added in Codex HACCP 2020

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 Lot Identification & Traceability

The requirement for a traceability/product tracing system

has been added in Codex HACCP 2020.
A traceability/product tracing system should be designed
and implemented according to the Principles for
Traceability/Product Tracing as a Tool within a Food
Inspection and Certification System (CXG 60-2006),
especially to enable the recall of the products, where
necessary

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 Consumer Education/Awareness

Consumer education guidance has been enhanced,

Programmes should enable consumers to understand

the importance of any product label information and
following any instructions accompanying products,
and to make informed choices.

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 Consumer Education/Awareness…continue

In particular, consumers should be informed of

the relationship between time/temperature
control, cross contamination and foodborne
illness, and of the presence of allergens.

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The major changes in CODEX HACCP 2020 are summarized in detail below:
• A new requirement for a Food Safety Culture
• New & Revised Definitions
• Enhanced Training Requirements
• Enhanced Good Hygiene Practice Requirements in Control of Operations
• New Allergen Awareness/Management/Controls
• A new requirement for Product Traceability
• Enhanced Consumer Awareness of hazards
• Changes in HACCP Principles and a new requirement for Validation of the HACCP Plan

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Lloyd's Register 73
Contact
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